Features

As McDonald’s founder Ray Kroc once said ‘You’re only as good as the people you hire’ so if you believe his mantra and want to make sure your business is a winner during next year’s Olympic Games, make sure you read our fourth and final instalment of...

Hospitality businesses will be amongst the most affected by the transport and logistics changes during the Olympics next year. This article includes a simple break-down of what you should be thinking about to ensure business continuity, together with...

Once you’ve made yourself aware of what’s happening during the 2012 London Olympic Games (by reading our first feature in this series) you need to decide how you’re going to use the event to boost your business’s profile.

As pubs and bars struggle to cope with alcohol tax rises and red tape, operators who want to do more than simply survive need to come up with new ideas to boost their business. In the third part of this month's feature we take a look at some of the...

Many major hotel trends reach our shores after first taking a hold in international markets. In the second part of this month’s feature, BigHospitality takes a look at the latest concepts that have been emerging in hotels abroad.

Local and premium beers will continue to be a priority for consumers this summer, but in order to make the most of sales and appeal to a range of consumer groups, publicans must promote beer as a respectable drink with a diverse history.

Last October Mark Jankel and Jun Tanaka took to the streets of London in an Airstream van to serve fresh, British food inspired by Jankel’s project The Food Initiative over the course of two weeks. Street Kitchen was run as part of the London Restaurant...

In 2010, former Maze executive chef Jason Atherton decided to run a pop-up in a disused Caffé Uno in Mayfair, to raise funds for homelessness charity Street Smart. The venue, which ran for just two days, was entirely funded by donations, and raised over...

Adam Fellows, chef/proprietor of Goodfellows restaurant in Wells, Somerset, launched Glastonbury’s first ever fine dining pop-up restaurant in 2007. He explains how his experience hasn’t put him off running a business in a muddy field just yet.